Signature dish:
Steak Tartare and OssetraLiving in Julia Child’s apartment in Paris was one of the major inspirations that led me to be a chef. Born in Russia and raised in NYC, I started my professional career at Daniel, which was a groundbreaking experience for me. Later, I moved to Paris to pursue my gastronomic dreams as well as to meet the city’s most renowned chefs. In the process, I learned an absurd amount about French culinary traditions. Always inspired by Japan, I headed to Tokyo where I worked with Zaiyu Hasegawa at DEN, a two Michelin star restaurant which was named TOP 50 Best Restaurants in Asia. My biggest mentor was Pascal Aussignac, who I had the pleasure of working with in his Michelin star restaurant Club Gascon in London. I believe that peace and harmony are attainable through embrace tradition and modernity after years of traveling, cooking and eating. When I cook, the seasons inspire me – the ingredients and the flavors, freshness and complexities of the seasons. A good chef contributes to society and makes customers happy.
Additionally, I have 15 + years of private chef experience, collaborations and food styling. I offer private cooking lessons, plated dinners, small/large gatherings. I work with locally-sourced, organic ingredients and have experience cooking with vegan, vegetarian, and kosher dietary restrictions. I have knowledge of Asian, Mediterranean, Spanish and French cuisines as well as a wide-range of pastry making. I am able to travel in New York area, along with the occasional longer distance travel.
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Chef Vera was wonderful to work with. She designed a wonderful menu, sourced the freshest ingredients, and cooked everything to perfection. The presentation was flawless and each bite was delicious. As an added bonus, she was an absolute pleasure to have in our home. We’ll definitely be going with Vera again.